- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Pasta salad, tomatoes, and cheese cold holding on salad bar at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Time may be used as a public health control until cooling unit is repaired. Supporting written documentation shall exist.
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03/15/2016 | Routine | |
| No violation noted during this evaluation. | 10/15/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced Tomatoes, Pasta Salad, Grilled Chicken cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
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11/20/2014 | Routine | |
Items moved from the sandwich prep unit to the walk in.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced Tomatoes, Salami, Sliced Turkey, Cheese Steak cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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05/20/2014 | Routine | |
Sandwich unit was repaired and cold holding at 41 degrees F. or less. Date marking was being used on portioned foods.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: The sandwich prep unit was found to be cold holding at 46 degrees F.
Correction: Repair or replace as necessary to maintain food items at 41 degrees F. or less. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
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08/22/2013 | Follow-up | |
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The Meatballs were not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sliced Cheese (46), Sliced Turkey (45), Sliced Ham (43, 44) Sliced Salami (46) Sliced Tomatoes (43), Cheese Steak (48) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The prepared ready-to-eat Sliced Ham, Sliced Turkey, and Sliced Salami in the refrigeration unit was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Cooling, Heating, and Holding Capacities
Observation: The sandwich prep unit was found to be cold holding at 46 degrees F.
Correction: Repair or replace as necessary to maintain food items at 41 degrees F. or less. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
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08/06/2013 | Routine | |
Time is used as Public Health control, documentation was observed.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: Knives and cutting instruments
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The sanitizer concentration was less than 50 ppm..
Correction: Sanitizer concentrations shall be 50-100 ppm at all times. .
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12/21/2012 | Routine | |
Restaurant representatives - add corrected or new information about Ruffino's, 325 Piedmont Drive, Danville, VA 24540 »